Banana Bread
A delicious and easy-to-make banana bread that fills your kitchen with a warm aroma. Perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature 8 Tbsp; 113g
- 3/4 cup packed light or dark brown sugar 150g
- 2 large eggs, at room temperature
- 1/3 cup plain Greek yogurt or full-fat sour cream, at room temperature 80g
- 1 and 1/2 cups mashed bananas (about 3–4 ripe bananas) 345g
- 1 teaspoon pure vanilla extract
Optional Add-ins
- 3/4 cup chopped pecans or walnuts or 1 cup (180g) semi-sweet chocolate chips
Instructions
Preparation
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mix aside.
- In a large bowl, use a mixer to combine the softened butter and brown sugar on medium-high speed until light and creamy (about 3 minutes).
- With the mixer running, add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
- Add in the yogurt, vanilla, and mashed bananas. Mix until everything is combined.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- If you want, fold in the nuts or chocolate chips. The batter should be thick.
- Pour and spread the batter into the prepared baking pan.
Baking
- Bake for 60–65 minutes. Cover the top loosely with aluminum foil halfway through.
- Your banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let it cool in the pan for 1 hour, then remove it from the pan and cool on a rack.
Notes
Banana bread can be enjoyed plain, or with butter or cream cheese. It's also great toasted. To keep it fresh, store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.